BE530216A - - Google Patents
Info
- Publication number
- BE530216A BE530216A BE530216DA BE530216A BE 530216 A BE530216 A BE 530216A BE 530216D A BE530216D A BE 530216DA BE 530216 A BE530216 A BE 530216A
- Authority
- BE
- Belgium
- Prior art keywords
- development
- lactic acid
- irradiation
- dough
- during
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
- A21D6/005—Irradiation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BE530216A true BE530216A (en:Method) |
Family
ID=162936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BE530216D BE530216A (en:Method) |
Country Status (1)
| Country | Link |
|---|---|
| BE (1) | BE530216A (en:Method) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0124074A3 (en) * | 1983-04-28 | 1986-07-23 | Anton Dieter Dr. Hammel | Process for the preparation of bread using an acetate-enriched leaven |
| FR2596955A1 (fr) * | 1986-04-11 | 1987-10-16 | Deniaud Dominique | Procede de preparation d'un produit alimentaire a base de menthe douce tel que patisserie |
-
0
- BE BE530216D patent/BE530216A/fr unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0124074A3 (en) * | 1983-04-28 | 1986-07-23 | Anton Dieter Dr. Hammel | Process for the preparation of bread using an acetate-enriched leaven |
| FR2596955A1 (fr) * | 1986-04-11 | 1987-10-16 | Deniaud Dominique | Procede de preparation d'un produit alimentaire a base de menthe douce tel que patisserie |
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